Carrot Cake Whoopie Pies

Sandwich a maple-sweetened cream cheese filling between two of these lightly spiced carrot cake cookies for a sweet treat indeed!

Ingredients

Cookies:

2 cups all-purpose flour

1½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger or 1½ teaspoons freshly grated

½ teaspoon sea salt

½ teaspoon ground nutmeg

½ cup (1 stick) unsalted butter, softened

½ cup granulated sugar

½ cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1½ cups grated carrots

½ cup sweetened coconut flakes

½ cup pecans, chopped

Maple Cream Cheese Filling:

1 cup unsalted butter, softened

1 package (8 oz.) cream cheese, softened

½ cup maple syrup

1 teaspoon vanilla extract

2 cups powdered sugar

Preparation

Cookies:

Heat an oven to 350°F. Line a couple of large, rimmed baking sheets with parchment paper.

In a small bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg. Note: If using grated fresh ginger, add later.

In a large mixing bowl or a stand mixer on medium speed, cream the butter and sugars together until light and fluffy, about 5 minutes. Reduce the speed to low, add in the eggs one at a time, scraping down the bowl as needed. Add the vanilla.

With a large spatula, fold in the grated carrots, coconut, pecans and fresh ginger, if using. Using a 2-ounce ice cream scoop, place cookies on the prepared baking sheet with 2 inches of space in between them.

Bake until set, 10-12 minutes. Cool for 5 minutes on the baking sheets before transferring to cooling racks. Cool completely before filling.

Maple Cream Cheese Filling:

Beat the butter and cream cheese on medium until light and fluffy, about 5 minutes. Add the maple syrup and vanilla. Beat in the powdered sugar, ¼ cup at a time, until smooth. If you find the filling is too soft, refrigerate to stiffen before filling your cookie sandwiches.

To fill cookies, flip one cookie bottom-side up, and pipe about 3-4 tablespoons of filling into the center, with about 1/4 inch of space around the edge. Top with another cookie and press lightly to finish.